How do you know when pork is done?

That white stuff is just the ‘fat’ part of the meat. it’s safe to be eaten.

180 degrees internally.

If there’s no red, it’s done. The glossy part is probably some fattier bits.

Be careful with pork, It should be white inside, and when you fry you really do need to check. Glossy, not so much. A meat thermometer may be your safest option. It’s just a bit difficult sticking one into thte middle of a ½ inch chop….;-)

If it is still light pink or slightly translucent in the middle it’s not fully cooked yet.

Ill microwave the hell out of them. I hear pork in general ain’t too good for you, let alone raw pork…

@HTDC, ya translucent. Thats the word I was looking for. Some areas are translucent.

Pork is safer than it used to be. I made a fabulous loin this evening and slightly rare. Too cooked is too dry. To be safe use the thermometer gauge but by the same rationale your eggs should be cooked solid as well with no wet at all.

Thanks guys!

¾ inch pork chop is 10 minutes each side.

When Congressional members come back home to tell you all the wonderful things they are ‘giving’ you with what’s left of your money.

When cooking any kind of meat, use a meat thermometer. I even use one in my hamburgers.

When it stops OINKING !!

when your body rejects it.

@YARNLADY
But you also cook them over a potbellied stove so the carbon in the burning wood may pose a problem.:P

@SeventhSense Hee, hee. My mom cooked on a woodburning stove, but they are outlawed where I live. I use a gas range.